Based in a beautiful setting on the outskirts of Bourton-on-the-Water, The Cotswold Brewing Company is a family-run microbrewery specialising in producing additive-free lager and speciality beers, along with gin and vodka.
SoGlos chats to founders, Rick and Emma Keene, to find out what it’s like to run a brewery in the heart of the Cotswolds, along with discussing the latest brewing trends, while also sharing some delicious cocktail recipes for their premium spirits.
Rick is a trained brewer and was working for Archers in Swindon when we first met. When we got married he started an MBA course at Oxford Brookes and when he was coming to the end of his course he started to think about what he wanted to do next.
I’m not a great ale fan, although I’d grown to enjoy a pint or two when Rick was working at Archers, so I said if we were going to own a brewery, I’d really like it to be something I like and suggested we set up a larger microbrewery instead.
In 2005 there were probably about 500 microbreweries around and they were all centred on brewing ale so we wanted to do something different.
At the time, about 70 per cent of beer drunk in the UK was lager rather than ale, so for Emma, with a background in sales, it was about selling a product that didn’t have any immediate competitors. You’ve got a bigger share of the market, so it seemed like a really obvious thing to do.
Everyone thought we were really mad including my cousin, the then owner of Wychwood Brewery, who said we’d be brewing ale by Christmas. But over 10 years later, we’re still going from strength to strength.
I love our wheat beer. I’ve got a soft spot for it because, pre-children, Rick and I used to go skiing a lot and we used to drink a lot of wheat beer in Austria and Germany.
If we ever get a spare afternoon we tend to spark up the barbecue here at the brewery and just enjoy the view that overlooks our paddock.
Our most popular is the Cotswold premium, which is a 5 per cent German-style larger and was the first beer we launched with over 10 years ago.
I think there will be more keg beer available from microbreweries and also the big brewers. I think they’ve realised that there’s a need to offer greater diversity in terms of lagers.
Rick would say something completely different to me but I would say a good brewer needs to be good at cleaning, patient, have lots of stamina because it’s a very physical job with long hours, and most importantly a great love for beer.
We’re in a rural farm location so we just tend to offer the tours during the summer months. It costs £15 for a two-hour visit which includes a tour of the brew house, a detailed talk about the different types of beer and how it’s made, and then they go through the sampling process of most of our beers.
I love gin; it’s always been my drink of choice over everything else and I thought it would be really cool to have my own brand of gin. The gin was my baby because I’d travelled abroad with my job and had tasted lots from all around the world so it was just really nice to use that knowledge.
They are completely different processes. We don’t actually distill it here because of an ancient bylaw that says a brewery can’t have a still on site so we went to Thames, a very established London distillery, and used their expertise to develop our recipe and distill it for us.
I chose flavours that reflected the Cotswolds. We put hops as an obvious tie in to the brewery and then we used hawthorn berries as they grow all round the brewery; verbena because it grows in our garden; and the main citrus note is lime because I always prefer that in a drink.
We have the Cotswold Mother’s Ruin which is two parts gin, one part elderflower cordial, topped up with sparkling water and a squeeze of lime. The other one is the Cotswold Donkey, which is our take on a Moscow Mule and mixes Cotswold Vodka with ginger beer and a squeeze of lime over lots of crushed ice.
If we ever get a spare afternoon we tend to spark up the barbecue here at the brewery. We’ll sit out on the forecourt and have a G&T in my case and a beer for the boys and just enjoy the view that overlooks our paddock.
It’s such a fun place to work; we’ve got a lovely team of about 11 of us and we don’t ever get that Sunday night feeling. It’s a really exciting and vibrant industry to be working in.
For more information see The Cotswold Brewing Company or call (01451) 824488.
Thursday 24 March 2016
The second instalment in a brand new series of columns from Gloucestershire property experts, Charles Lear director Tom Hatcher...
Discussing his transformation of The Maytime, its impressive gin collection, and friendly resident dog Alife, Dominic Wood...
Ahead of this spring’s Fresh: Art Fair, SoGlos chats to Gloucestershire artist Paul Oz about the exciting new contemporary...
SoGlos speaks to head girl at The King’s School Gloucester about education, achievements, and its vast array of extracurricular...
Will Unwin chats to SoGlos about his love of classic cars and his pride and joy, a signal red, 1970s Mercedes 280sl, in the...